Emilie Meyer
Clay pots are beloved worldwide for their ability to cook delicious food, concentrating flavours and retaining heat. However, cooking with clay pots requires some know-how. Clay pots should be seasoned before first use to temper them for cooking. This process involves filling the pot with water and heating it up before adding a substance like flour, coconut, or rice. The pot is then cooked on low heat until the mixture bubbles and thickens. After seasoning, it is recommended to use the clay pot 3 to 5 times consecutively, cooking water-based recipes to fully season the pot. Clay pots should be cleaned with lukewarm water and a soft sponge, and it is important to avoid sudden temperature changes to prevent cracking.
How to treat a clay pot before cooking
| Characteristics | Values |
|---|---|
| Cleaning | Wash the pot with hot water and a gentle, non-abrasive cleaning pad or sponge. Do not use soap. |
| Soaking | If there is stuck-on food residue, soak the pot briefly in lukewarm water to soften it. |
| Drying | If you are concerned about bacterial growth, dry the pot in a 200°F oven for 30 minutes before storing it in a cool, dry place. |
| Thermal shock | Clay pots are sensitive to thermal shock, so avoid sudden temperature changes or the pot may crack. |
| Empty pot | Never put an empty clay pot directly on a heat source. Always add ingredients before turning on the heat. |
| Heat level | Always start with low heat and gradually increase. Only cook on low to medium heat. |
| Water | Do not soak food in the pot as the water and impurities might be absorbed into the clay. |
| Seasoning | Season the pot before its first use to prevent cracking. Methods include using starch water, rice water, desiccated coconut, or a flour and water mixture. |
| Consecutive use | Try to use the clay pot 3-5 times consecutively after initial seasoning, cooking water-based recipes to fully season the pot. |
| Storage | Store the pot in a cool, dry place. |
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What You'll Learn
Wash the pot several times before use
It is important to wash your clay pot several times before its first use. Clay cookware is sensitive to thermal shock, so it is important to avoid sudden temperature changes, as this can cause the pot to crack. Before using your clay pot for the first time, wash it several times with lukewarm water and a soft sponge. Do not use soap on a partially glazed or unglazed pot; instead, use a mild detergent on flameware.
After washing your pot, you can season it by filling it with water and heating it up. After five minutes, add a tablespoon of flour (wheat or rice flour work well) and stir the mixture. Cook this on low heat with the lid on until the mixture bubbles and thickens. Then, discard the mixture and rinse the pot with water, scrubbing gently with a soft sponge if needed.
You can also season your clay pot with rice water. Add hot rice water to the pot and leave it for about an hour. Then, put the pot on the stove and turn on the heat to low. Bring the water to a boil, turn off the heat, and once it cools down, discard the water and clean the pot.
Another method to prepare your clay pot for use is to fill it with water and boil the water daily for about a week to get rid of any extra mud. You can also submerge the pot in water for a minimum of 8 hours, then rub garlic over the exterior to seal any pores.
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Avoid sudden temperature changes to prevent cracking
Clay pots are sensitive to thermal shock, so it's important to avoid sudden temperature changes to prevent cracking. Here are some tips to avoid thermal shock and keep your clay pot in good condition:
Firstly, never put an empty clay pot directly on a stove or gas burner. Always add ingredients such as oil, vegetables, or water before turning on the heat. This ensures that the pot and its contents heat up gradually and evenly, reducing the risk of thermal shock.
When using a clay pot for cooking, always start with low heat and gradually increase the temperature. It is recommended to cook on low to medium heat when using a clay pot. This gradual approach will help prevent thermal shock and protect your clay pot from cracking.
Another important precaution is to avoid placing a hot clay pot directly into cold water. This sudden temperature change can cause thermal shock and damage the pot. Instead, allow the pot to cool down naturally before washing it.
In addition to gradual heating and cooling, it is advisable to use a heat diffuser when cooking with a clay pot, especially on induction cooktops. A heat diffuser helps distribute heat more evenly and can reduce the risk of thermal shock. Look for heat diffusers specifically designed for clay pots, such as the ILSA diffuser or the SimmerMat diffuser.
By following these guidelines and avoiding sudden temperature changes, you can effectively prevent cracking and extend the lifespan of your clay pot. Clay pots require a bit of extra care, but the delicious aroma and flavour they impart to your dishes make it well worth the effort!
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Use a non-abrasive cleaning pad and hot water to clean
When cleaning a clay pot, it is important to remember to never use soap. Instead, use a non-abrasive cleaning pad and hot water to clean the pot. You can also add a little salt to the pot and scrub with a sponge, then clean with water. If you are having trouble removing stuck-on food, soak the pot briefly in lukewarm water to soften the residue, then use a soft sponge to remove it.
If you are using a clay pot for the first time, it is important to season it before use or it may crack. To season the pot, fill it a quarter of the way with water and heat it up. After five minutes, add a tablespoon of flour (wheat or rice flour, or any all-purpose alternative) and stir the mixture. Then, cook on low heat with the lid on until the mixture bubbles and thickens. Once it has thickened, discard the mixture and rinse the pot well with water, scrubbing gently with a soft sponge or a non-abrasive brush if needed.
Some people recommend using other methods to season clay pots. One method is to roast coconut in the pot, stirring continuously until it turns brown and dried. Another method is to fill the pot halfway with a mixture of cool water and cooked white rice in a 4:1 ratio, then set the pot over medium-low heat and bring it to a gentle bubble. You can also try submerging the pot in water for a minimum of eight hours, then rubbing garlic over the exterior to seal the pores.
It is important to avoid sudden temperature changes when using a clay pot, as this can cause the pot to crack. Always heat the pot gradually and avoid putting a cold pot over high heat.
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Season the pot before first use
It is important to season a clay pot before its first use, or it may crack. Here is a step-by-step guide to seasoning a clay pot:
- Wash the pot: Before seasoning, the pot should be washed a few times with water. Some sources suggest boiling water in the pot once or even daily for about a week to get rid of any remaining mud.
- Soak the pot: Submerge the pot in water for a minimum of eight hours.
- Seal the pot: There are various methods to seal a clay pot. One source suggests rubbing garlic over the exterior to seal the pores. Another method is to fill the pot with water and heat it up. After five minutes, add a tablespoon of flour (wheat or rice flour, or any all-purpose alternative) and stir. Continue to cook on low heat with the lid on until the mixture thickens. Then, discard the mixture, rinse the pot with water, and scrub gently if needed with a soft sponge or a non-abrasive brush.
- Season the pot: To season the pot, you can use coconut oil, rice water, or mustard oil. For the coconut oil method, add desiccated coconut to the pot and turn on low to medium heat. Roast the coconut, stirring continuously, until it turns brown and dried. The natural oil from the coconut will leave the inside of the pot slightly oily and shiny. For the rice water method, add hot rice water to the pot and leave it for about an hour. Then, put the pot on the stove and bring it to a boil. When it cools down, discard the water and clean the pot.
- Consecutively use the pot: After initial seasoning, it is recommended to use the clay pot 3 to 5 times consecutively, cooking water-based recipes such as rice, grains, soup, or lentils. This will help to fully season and seal the pot.
Remember to always use low to medium heat when cooking with a clay pot and to avoid sudden temperature changes to prevent cracking.
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Store in a cool, dry place
Clay pots are sensitive to thermal shock, so it is important to avoid sudden temperature changes, which can cause cracking. Clay pots should be stored in a cool, dry place.
Before storing, it is important to ensure that the clay pot is completely dry. If bacterial growth is a concern, dry the pot in an oven at 200°F for 30 minutes. This will ensure that the pot is completely dry and safe from bacteria before being stored in a cool, dry place.
It is also important to note that clay pots should not be soaked in water for an extended period, as the water and impurities can be absorbed into the clay. This can affect the taste of food cooked in the pot and potentially introduce toxins, depending on the source of the clay and the manufacturing process.
To avoid bacterial growth and ensure the clay pot is properly seasoned, it is recommended to use the pot consecutively for water-based recipes, such as rice, grains, soup, or lentils, for the first 3 to 5 uses. This will help to seal the pot and prevent bacteria from forming.
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Frequently asked questions
Clay pots need to be seasoned before their first use to prevent them from cracking. To do this, you can fill the pot with water and heat it up. After five minutes, add a tablespoon of flour and stir. Then, cook on low heat with the lid on until the mixture thickens. After that, discard the mixture and rinse the pot with water.
Clay pots are sensitive to thermal shock, so it's important to avoid sudden temperature changes. Never heat an empty clay pot, and always heat the pot gradually after filling it so that the ingredients heat at the same rate as the pot.
You can also season a clay pot with rice water. Add hot rice water to the pot and leave it for about an hour. Then, put the pot on the stove and turn on the heat to low. Bring it to a boil, turn off the heat, and once it cools down, discard the water and clean the pot.
